Chicken Wellington Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion. Ingredients:
2 teaspoons butter |
2 skinless, boneless chicken breast halves |
1 (3 ounce) package cream cheese, softened |
1/2 cup sliced fresh mushrooms |
1 tablespoon chopped green onion |
1/8 teaspoon salt |
1 pinch ground black pepper |
1 (4 ounce) package refrigerated crescent rolls |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
3. Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
4. Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
5. Bake in preheated oven until golden brown, about 20 minutes.
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